Plant-based Festive Burger Recipe

Slow-cook garlic

Place peeled garlic cloves in a small saucepan and cover with neutral oil. Gently warm over the lowest heat so the oil barely simmers. Cook for 30–40 minutes until garlic is very soft and lightly golden. Do not let oil bubble vigorously. Remove from heat and let cool to warm.

Mash 6–8 cloves of the cooked garlic with a fork (reserve remaining cloves for another use). In a bowl, whisk together mashed garlic, vegan mayo, lemon juice, maple syrup, salt and pepper. Taste and adjust seasoning. If mixture is too thick, stir in 1 teaspoon of the confit oil to loosen. Chill until ready to use (at least 15 minutes).

Combine cranberries, orange juice, brown sugar (or maple), orange zest, cinnamon, and salt in a small saucepan over medium heat.

Bring to a simmer and cook, stirring occasionally, 10–12 minutes until cranberries burst and sauce thickens. Remove from heat and let cool to room temperature; sauce will continue to thicken as it cools. Keep warm or store chilled until assembly.

Separate onion into rings about 1/2" thick. Place rings in a bowl of cold water for 10 minutes to reduce pungency, then drain and pat dry.

Whisk together flour, cornstarch, baking powder, paprika and salt in a bowl. Stir plant-based milk with apple cider vinegar and add to dry mix, whisking until smooth to form batter. Let rest 5 minutes.

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Working in batches, dip onion rings into batter, letting excess drip off, then carefully fry until golden and crisp, about 2–3 minutes per side. Drain on paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if needed.

Preheat oven to 425°F (220°C). Wash and cut potatoes into fries (about 1/3–1/2" thickness). Soak fries in cold water 20–30 minutes to remove excess starch, then drain and thoroughly pat dry.

Toss dried fries with olive oil, chopped rosemary, smoked paprika, garlic powder, salt and pepper. Spread in a single layer on a baking sheet lined with parchment.

Roast for 25–35 minutes, turning once halfway, until fries are golden and crisp at edges. For extra crispness, finish under broiler 1–2 minutes watching closely. Keep warm.

In a small saucepan heat 1 teaspoon olive oil over medium heat. Add minced shallot and sauté 1–2 minutes until softened but not browned.

Add red wine and simmer 1–2 minutes to reduce slightly. Stir in mushroom or vegetable stock, soy sauce, vegan Worcestershire and thyme. Bring to a gentle simmer for 4–6 minutes to concentrate flavors.

Mix cornstarch with cold water to make a slurry. Whisk slurry into simmering jus and cook 1–2 minutes until slightly thickened to coat the back of a spoon. Season with black pepper and adjust salt if needed. Keep warm.

Season plant-based patties on both sides with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat.

Cook patties 3–4 minutes per side (or according to package/home recipe) until browned and heated through. In the last minute of cooking, place a vegan applewood cheese slice on each patty and cover skillet to melt cheese.

Meanwhile, split buns and lightly butter or oil cut sides. Toast cut sides in a separate skillet or oven until golden, about 1–2 minutes.

On the bottom bun spread a generous tablespoon of confit garlic mayo. Add a small handful of mixed salad leaves if using, then place the cheesy plant patty on top.

Top the patty with a spoonful (about 1–2 tablespoons) of warm cranberry sauce, then add 2–3 onion rings stacked, and a few pickles or pickled red onions if desired. Spread a little mayo on the top bun and close the burger.

Plate each burger with a portion of festive fries and a small ramekin of dipping jus. Serve remaining cranberry sauce and confit garlic mayo on the side for extra. Enjoy while hot.